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The Powerscourt Blog

Avoca Puy Lentil, Rocket & Feta Salad

Posted by Carmel Byrne on Aug 1, 2017 4:00:00 PM

This Summer, enjoy your favourite Avoca dishes in the comfort of your own home. All of our scrumptious Summer salads, BBQ vegetables and delicious dishes are available to go in our Foodhalls. Or you can put your own twist on our classic recipes with our Avoca Cookbooks. Find some of our favourite recipes below and happy eating.

Avoca salads 16.50 per kg - green herb cous cous; puy lentil, feta and rocket; heirloom tomato and basil, tenderstem broccoli, spiced cauliflower, coleslaw

Avoca Puy Lentil, Rocket and Feta Salad

Ingredients

100g puy lentils

1 red chilli

4 garlic cloves, 2 unpeeled, 2 peeled and finely chopped

4 tablespoons olive oil

1 tablespoon finely chopped shallot

2 tablespoons chopped parsley

1 teaspoon balsamic vinegar

4 handfuls rocket leaves

4 tablespoons semi-sundried tomatoes

150g feta cheese, crumbled

½ teaspoon pickled thyme leaves

To make

Place the lentils in a saucepan along with the chilli and unpeeled garlic and cover with water by 2cm. Bring to the boil removing any scum from the surface, then simmer slowly for 20 minutes or until cooked. Remove and drain, discarding the garlic.

Toss with the olive oil, chopped garlic, shallot, parsley and balsamic vinegar and allow to cool.

When the lentils are cool combine with the rocket and semi-sundried tomatoes and toss well. Check the seasoning. Add the feta on top and sprinkle over the thyme. If you wish, you can also serve with lightly toasted walnuts on top.

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Topics: Cooking, avoca salad

Avoca Heirloom Tomato & Basil Salad

Posted by Carmel Byrne on Jul 11, 2017 11:00:00 AM

This Summer, enjoy your favourite Avoca dishes in the comfort of your own home. All of our scrumptious Summer salads, BBQ vegetables and delicious dishes are available to go in our Foodhalls. Or you can put your own twist on our classic recipes with our Avoca Cookbooks. Find some of our favourite recipes below and happy eating.

 

Heirloom tomato and basil salad

 

Simple Heirloom Tomato and Basil Salad

Ingredients

(Serves 4)

6 large heirloom tomatoes (different colours and shapes will make this salad colourful and exciting, with each tomato bringing a slightly different flavour to the dish)

Sea salt

Freshly ground black pepper

1/4 cup torn fresh basil leaves plus additional whole leaves for garnish

¼ cup extra virgin olive oil

Balsamic vinegar (for a balsamic vinaigrette dressing the general rule is 3 parts olive oil to 1 part balsamic vinegar)

250g buffalo mozzarella (we love Toonsbridge buffalo mozzarella for ours)

To make

Cut tomatoes into wedges and place in large bowl. Sprinkle with sea salt and pepper. Add the torn basil.

Combine the olive oil and balsamic vinegar and pour over the top. Mix slightly to lightly cover the tomatoes in dressing.

Top with the buffalo mozzarella, torn into large chunks and some whole basil leaves to garnish before serving.

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Topics: Cooking

Avoca Scones

Posted by Carmel Byrne on Jul 4, 2017 11:18:26 AM

Scones can be prepared to breadcrumb stage and then left overnight for the milk to be added in the morning, once the milk is added to the mixture the raising agent starts to work. Scones come in so many variations, this mixture can be adapted to make savoury scones such as sundried tomato, or add mixed berriers for an alternative fruit scone.

 

Avoca Scone

 

Ingredients:

450g self-raising flour

A pinch of baking powder

A generous pinch of salt

50g caster sugar

110g unsalted butter, diced

1 egg, lightly beaten

50ml double cream

200ml milk (a little more may be needed)

1 egg beaten with 1 tbsp water, to glaze

(Makes 12-18)

Add 110g of raisins and sultanas to make fruit scones

 

Instructions:

Sift the flour, baking powder and salt into a bowl and stir in the sugar.

Using your fingertips, lightly work in the butter until the mixture resembles dry breadcrumbs.

Add the egg, cream, and enough milk to moisten. Mix well until it has a soft, doughy texture – but not too moist.

Gather the dough into a ball and turn it out on to a floured surface, then roll lightly with a rolling pin to 2.5cm/1 inch thick. Cut out with a round cutter, transfer to a greased baking sheet and brush the tops with the egg glaze. Bake in an oven preheated to 180°c/350°F/gas mark 4 for 15-20 minutes.

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Topics: Cooking, Baking